Ingredients
Ganache
- 1 lb dark chocolate, chopped
- 1 cup heavy cream
- 1 tsp instant espresso powder
- 2 tbsp unsalted butter
Coating
- 1 oz freeze-dried strawberries
Instructions
- Prepare the pan: Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on the sides to easily lift the ganache after it sets.
- Heat the cream: Pour the heavy cream into a small saucepan and warm over medium heat until steaming but not boiling.
- Combine cream and chocolate: Pour the hot cream over the chopped dark chocolate and instant espresso powder. Let it sit for 1 minute to melt the chocolate.
- Mix ganache: Stir gently until the chocolate is completely melted and the mixture is smooth.
- Add butter: Stir in the unsalted butter until fully incorporated, enriching the ganache.
- Chill ganache: Pour the ganache into the prepared dish, tap gently to level, then refrigerate for at least 8 hours or overnight to firm up.
- Cut ganache: Remove the firm ganache using the parchment overhang. Use a sharp knife dipped in hot water and wiped clean to cut into 8×8 slices, then further cut each slice into 64 small squares.
- Prepare strawberry coating: Grind the freeze-dried strawberries into a powder using a food processor or spice grinder.
- Coat truffles: Toss the cut truffles in batches with the strawberry powder to evenly coat each piece, adding a flavorful and colorful finish.
Notes
- Chilling the ganache overnight ensures it has the perfect firm texture for cutting and coating.
- Using a knife warmed and wiped between cuts helps create clean, smooth edges on the truffles.
- Freeze-dried strawberries provide a vibrant flavor and color without moisture, ideal for coating.
- Instant espresso powder enhances the chocolate flavor but is optional.
- Store truffles refrigerated and consume within a week for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
